1) Stir 30g of mango puree and sugar in a small pot over low heat. Remove from heat once sugar has melted. Pour and stir with remaining mango puree. Set aside.

2) Soak gelatine leaves in cold water for a minute to soften. Squeeze out excess water and place in microwavable bowl. Microwave on low heat for 30s or until gelatine melts. Stir the gelatine and pour into (1). Add the mango essence and stir to combine. Set aside 2 tbsp of this mixture for toppings later.

1) Place a thin layer of sponge at the bottom of cake ring or cake pan.

2) Pour or pipe a thin layer of mango mousse and add some small mango cubes. Pour another thin layer of mousse.

3) Place another thin layer of sponge (trim this piece of sponge slightly smaller than the cake pan, so that it is hidden within the mousse when you unmold the cake). Repeat layers: mango mousse, small mango cubes, mango mousse.

4) Chill in fridge for 2 to 3 hours to set the mousse.

5) Mix the 2 tbsp mango puree with the mango cubes. Place this mango mixture on top of the mango mousse cake. Chill in fridge for another hour before serving.

Like to see more of my fruity creations? Click here for a summary of all the fruity treats in March and participate in a GIVEAWAY (Event ending on 8 April 2011).

Gelatine powder is easier to use, usually there is instruction on the bottle (like 3 tsp set 500ml liquid). So, you can adjust how much powder to use based on the amount of liquid you have. So if I'm using gelatin powder over here, I'd likely have added around 2 tsp gelatin powder.